Chicken Pulao Recipe in English
INGRIDIENTS AND QUANTITY
PREPARING METHOD INGRIDIENTS AND QUANTITY
- Chicken 1.75 kg 16 pieces
- Yoghurt Half tea cup
- Red chilli 1 tb sp
- Salt 2 tb sp
- Ground red chilli 1 tb sp
- Chinese salt 3 tb sp
- All spice(garam masala) 1 tb sp
- Cumin seed 1 tb sp
- Rice 1 kg
- Tomatoes 3 medium size
- Onion 250 gram
- Ginjer garlic paste 3 tb sp
Soak rice in a bowl about 30 minutes take a pan heat oil and add sliced onion fry till onion golden brown then add ginjer garlic paste fry about 2 minutes then put half cup of water then again fry 2 minutes add chicken,yoghurt,spices and tomatoes and fry untill chicken tender then put the rice and water 1.25 ltr then boil till rice half tender then cover the pan and steam rice on low heat about 20 minutes after 20 minutes your chicken pulao ready to serve.
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History of Chicken Pulao
Introduction
Chicken Pulao is a popular rice dish widely enjoyed in South Asia, especially in Pakistan and India. Known for its mild spices, fragrant basmati rice, and tender chicken, Chicken Pulao is often preferred by people who enjoy flavorful yet light meals. Unlike heavily spiced dishes, this traditional recipe focuses on natural aromas and balanced taste.
Origin of Chicken Pulao
The word “Pulao” originates from the Persian word “Pilav” or “Polow,” which refers to a method of cooking rice with meat and aromatic spices. The concept of pulao dates back thousands of years and is believed to have originated in Persia (modern-day Iran) and Central Asia.
In ancient times, rice was cooked in meat stock to enhance flavor and nutrition. This cooking style gradually spread across trade routes and became popular in different regions.
Arrival of Chicken Pulao in the Indian Subcontinent
Chicken Pulao reached the Indian subcontinent during the Mughal era. The Mughal emperors brought refined culinary traditions that included rice-based dishes cooked with meat, dry fruits, and whole spices.
Initially, pulao was prepared mainly with lamb or beef. Over time, chicken became a popular alternative due to its affordability, quicker cooking time, and lighter texture. This led to the widespread popularity of Chicken Pulao among common households.
Difference Between Chicken Pulao and Biryani
Many people confuse Chicken Pulao with Chicken Biryani, but there are clear differences:
Chicken Pulao
Chicken Biryani
Mild spices
Strong and spicy
Cooked in one pot
Cooked in layers
Light and aromatic
Rich and intense flavor
Daily meal option
Special occasion dish
Popularity of Chicken Pulao in Pakistan
In Pakistan, Chicken Pulao is considered a comfort food and is commonly served:
At home for daily meals
In weddings and family gatherings
At roadside hotels and restaurants
Cities like Islamabad and Rawalpindi are especially famous for their simple and aromatic Chicken Pulao.
Why Chicken Pulao Is So Popular
Chicken Pulao is loved for many reasons:
Easy and quick to prepare
Light on the stomach
Suitable for all age groups
Less oil and spices compared to other rice dishes
Modern Variations of Chicken Pulao
Today, Chicken Pulao is prepared in many styles, including:
Yakhni (stock-based) Chicken Pulao
Traditional Pakistani Chicken Pulao
Middle Eastern–inspired Pulao
Each region adds its own touch while preserving the original essence of the dish.
Conclusion
Chicken Pulao is more than just a meal; it is a reflection of rich culinary history and cultural exchange. With its roots in Persian cuisine and refinement during the Mughal era, Chicken Pulao continues to be a timeless dish enjoyed across generations for its simplicity, aroma, and comforting taste.
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